Maria Coassin is passionate about gelato. Not just its creamy texture, distinctive flavorings or even the specialty ingredients she imports from around the world: Madagascar vanilla, Sicilian pistachios, couverture chocolate from Tanzania.
Coassin loves the science of it. As the founder of Gelatiamo, Seattle’s first gelateria, Coassin revels in the precise balance that must exist among solids, liquids and air to make the perfect gelato.
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